You may not be able to please all the people all the time. But here's your opportunity to treat 16 people to 4 variations of one awesome cheesecake.
What You Need
Original recipe yields 16 servings
36 OREO Cookies, divided
1/4 cup butter or margarine, melted
1/4 cup Cheesecake
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 egg s
1 oz. BAKER'S Semi-Sweet Chocolate
1-1/2 oz. BAKER'S White Chocolate
1/4 cup thawed COOL WHIP Whipped Topping
1/4 cup each fresh raspberries and blueberries
1/4 cup Mini OREO Bite Size Cookie s
1 tsp. multi-colored sprinkles
3 JET-PUFFED Marshmallow s, cut in half
1/2 tsp. each assorted colored sugar s (red, green, yellow, blue, orange, pink)
1 piece red string licorice, cut into 6 lengths (about 2-1/2 inches each)
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Let's Make It
Heat oven to 325ºF.
Process 28 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan. Coarsely chop remaining cookies.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies; pour over Crust.
Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Melt chocolates, separately, as directed on packages. Visually divide Cheesecake into 4 sections. Spread COOL WHIP onto 1 section; top with berries. Spread second section with semi-sweet chocolate; top with cookies, then drizzle with 1 tsp. white chocolate. Spread remaining white chocolate onto third section; top with sprinkles.
Dip cut sides of marshmallow halves in colored sugars; arrange on remaining cheesecake section to resemble a bunch of balloons. Add licorice piece at bottom of each balloon for the string.
You'll know it's a special occasion when you get to enjoy a serving of this decadent cheesecake.
How to Bake Cheesecake in 13x9-inch Pan
Substitute 13x9-inch pan for the springform pan. Line pan with foil, with ends of foil extending over sides. Prepare Crust; press onto bottom of prepared pan. Prepare Cheesecake batter, pour over crust and bake in 325ºF oven 45 min. or until center is almost set. Cool, then refrigerate as directed. Use foil handles to lift cheesecake from pan; discard foil. Add Toppings as directed.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.